American Butter Factories. IS 
than the thick leathery masses skimmed from milk set In pans, 
renders it more evenly churned, and thus secures a better pro- 
Fig. 5. — New Mcclianical Arrangement f or Churning by Horse or 
other power. 
duct. It is partly on this account also that it is preferred tO' 
have the churning occupy from half to three-quarters of an hour, 
since it has been found that when the butter comes too quickly 
it is more or less injured. 
In warm weather ice is sometimes broken up and put in the 
churn to reduce the temperature of the cream ; but it is deemed 
better to churn without ice, if the cream does not rise above 
64° F. in the process of churning, as butter made with ice is more 
sensitive to heat. It is, however, a less evil to use ice than to 
have the butter come from the churn white and soft. In churning, 
the dashes are so arranged as to go downwards within a quarter 
of an inch of the bottom of the churn, and to rise above the cream 
in their upward stroke. 
